Mangoes are delicious and luxurious – one of the best tropical fruits.
This panna cotta dessert, gives a freshness to your palate. Your family and friends will love this dessert, combination of mango with orange sauce, gives flavour and fragrance from the orange zest.
Preparation time; 15 minutes + chilled times 5-5.5 hours.
Mango mixture; 460ml
Coconut mixture; 650ml-660ml.
For mango layer;
350g mango flesh fresh good quality on season
60 ml (¼ cup) fresh orange juice
2 (15 ml) level tabs castor sugar or your choice of sugar
2 ½ level tsp gelatine powder
60 ml (¼ cup) orange juice
1.Place 60ml (¼ cup) orange juice into a small microwave suitable container, heat orange juice in microwave (100% high) 20 to 30 seconds. Mix hot orange juice and gelatine, stir until gelatine is dissolved. Set aside in warm place.
2.Place mango, orange juice and sugar into food processor and puree until smooth. Place the warm orange gelatine mixture into food processor and then process with mango puree, until well combined.
3.Divide evenly between lightly oiled 120 ml (½ cup )capacity 9 dairy moulds. Refrigerate for 1 to 1 ½ hours or until set.
For coconut layer;
240 ml (2 cups) coconut cream (I used macro Organic coconut cream)
60ml (¼ cup) water
4 level tbs (15 ml) castor sugar to taste, or choice of sugar
60 ml (¼ cup) water
2 ¾ level tsp gelatine powder
1.Place 60 ml (¼ cup) water into small microwave suitable container, heat water in microwave (100% high) 20 to 30 seconds. Mix hot water and gelatine, stir until gelatine dissolved. Set aside in warm place.
2.Place coconut cream, water and sugar into small saucepan. Stir over medium heat to dissolve sugar and bring almost boiling point. It will take 3-4 minutes.
3.Remove from heat and stir into warm gelatine mixture and mix until well combined.
4.Cool until room temperature ( keep in refrigerator 20 minutes or on the bench 30 minutes to cool until it comes to room temperature). Pour over mango layer and refrigerate for 3 hours or until set.
5.Turn panna cotta out into serving plates. ( if it is difficult to release, use paring knife around the inside of mould or dip briefly in hot water then try again).
Serve with Orange sauce, tropical fruits or chopped caramelized nuts.
250ml fresh orange juice
Zest from one orange ( 1tbs)
4 level tbs (15 ml) castor sugar to taste
1 ½ level tsp arrowroot powder
1.Place all above ingredients into small saucepan. Bring to the boil, then simmer 6-8 minutes until texture is syrupy.
2.Remove from the stove and place into suitable container, cover and refrigerate until needed. You can keep this sauce in refrigerator up to 3 to 4 days.
Tips and hints:
Keep gelatine mixture in a warm hot water in a bowl.
Fresh flavour; use fresh ripe mango and fresh orange for juice.
Use 120 ml (½ cup) capacity container to dissolve the gelatine.
Can serve panna cotta with tropical fruits or caramelised nuts or tropical fruit puree.
Arrowroot flour can be substituted for corn flour
Adding arrowroot powder to sauce gives clear appearance to the sauce.
adding corn flour for fruit sauce gives cloudy look to the sauce.